A Study in Pink

Beetroot Hummus


This beetroot hummus is just so CHEERFUL.  It’s rare that I  spread something so brilliantly magenta on my breakfast toast.

250 g dried chick peas
1 large onion chopped
500g beetroot
1/2 cup tahini
3 cloves garlic
1/4 cup lemon juice
1 tbsp ground cumin
1/2 cup oil

Put the chick peas in a large bowl, cover with cold water and soak overnight. Drain.  Place the chick peas and onion in a large heavy-based pan.  Cook for an hour until chickpeas are very soft.  Drain, reserving 1 cup of cooking liquid; allow to cool. Cook the beetroot in a large pan of boiling water until tender.  Drain and allow to cool slightly before removing the skins.

Chop the beetroot roughly and place in a food processor.  Add the chickpea and onion mixture, tahini, garlic, lemon juice and cumin; process until smooth.  Slowly add reserve cooking liquid and oil whilst the machine is running.  Process until the mixture is thoroughly combined.

My alterations:
Couldn’t be bothered cooking chickpeas so I roughly estimated that one 400g tin would be 125g dry chickpeas.  I think, to be honest,  I really needed a higher chickpea to beetroot ratio,  because when I combined with 300 g boiled beetroot,  it seemed darker and less hummus-y than i expected – which is not a bad thing, just an observation.  Also,  even after ‘halving’ the recipe,  this makes a HUUUUGE amount of dip.  If I was making this again for my own day-to-day use, rather than for large scale catering,  I’d probably halve the amount again.

Because i didn’t boil the chick peas,  I  cooked the onion in with the beetroot and I think that worked fine (I didn’t bother peeling the beetroot). I only ended up using a splash of olive oil and reserved liquid at the end, so I’d definitely be careful about adding that a bit at a time rather than all in on fell swoop. Nom.


(Any thanks to the new Sherlock Homes series for the title of this post  :-))


Poached Pears

I have to make a confession, these poached pears were all about using up some rose we were probably never going to drink ( it was okaaaay, but not great. AND I’d had a case so there were lots of bottles left).

Poached Pears

The recipe came from the internet – there were lots of recipes out there but in the end I went with this one from Taste.com.

We didn’t have marscapone, so I served them with honey flavoured greek yoghurt. The only thing I’d do next time (and there will be a next time, if only because I have more rose!!) is make sure I reduce the sauce more.   I  had a lot left over and I think it could have been thicker and richer.

Poached Pears

Note to Self: Beetroot Relish

This recipe for beetroot relish (and haloumi)  was in one of the first Delicious magazines I got.  I’ve made it a couple of times (it’s delish),  but every time I went to look for it,  I spent an age trying to work out which magazine it was in!

Beetroot Relish

So, for posterity,  here is the recipe (the relish is great with all sorts of things – on salads and with lamb particularly).

Minted beetroot with haloumi cheese

1 bunch beetroot, about 450g
Juice of 1 lemon
1/2 tsp dried mint
2 tbsp extra-virgin olive oil
250g haloumi cheese, but into 8-10 slices

Roast the beetroot in a 180 degree oven for 1-2 hours until tender (I’d do this the night before).  When cool,  peel and roughly dice (or blitz in the food processor).  Add the lemon juice, mint, oil and season.  Sear the haloumi in a lightly oiled, hot frying pan or griddle for about 2 minutes each side.  Serve while the cheese is warm.

(Note: Neither of these pics are the haloumi salad – it was eaten before it was photographed!)

Beetroot Relish